Yangzhong Pufferfish is a geographical indication certification trademark.

Pufferfish - "Spring pods grow buds, and flowers bloom on spring banks. When pufferfish is in season, it is more expensive than fish and shrimp." This is the praise of Mei Yaochen, a famous poet in the Northern Song Dynasty, for the abundance of pufferfish in season. The ancient name of the puffer fish is "Yugui", and the common name is the puffer fish. It can make a "goo" sound. Its body is spindle

It has purple fins, green back and white belly, round head, tail, small eyes, thin eyes and no scales. There are thorns, no gall, and highly toxic. It is abundant around the Qingming Dynasty and has always been the first among the "Four Fresh Foods of the Yangtze River". Pufferfish is delicious, tender and nutritious. It has been recorded in the Classic of Mountains and Seas (The Classic of Mountains and Seas) during the Warring States Period. By the Song Dynasty, it had become a precious delicacy and a treasure on the table. The plumpness of puffer fish is well-known by everyone. Su Dongpo described his feeling after tasting it as "worth dying for". Puffer fish is highly toxic, and its toxic substance is tetrodotoxin. The ovaries (roe) and liver are highly toxic, followed by the blood, eyes and skin. Fresh fish meat is basically non-toxic. Just 0.5 milligrams of tetrodotoxin can poison a person weighing 70 kilograms. For this reason, puffer fish has been banned for a long time, and it is a pity that its delicacy cannot become a delicacy at the table. Since the technology of artificial breeding of puffer fish has been recognized by the country, puffer fish has returned to the dining table.